Brinjal and marrow tomato curry

brinjal and marrow tomato curry

We’ve been having a few rainy days which calls for movie nights, comfy pajamas and a bowl of saucy tomato curry.

I love using brinjal in a vegetarian dish, it has a meaty quality that fills you up and adds substance to a stew. I was quite impressed with how well the brinjal and the marrow worked together, and adding fresh tomato to the curry rounded it off beautifully. Have a great weekend and treat yourself with this vegetarian curry.

brinjal and marrow tomato curry2


1 onion, chopped

1 teaspoon garlic

2 brinjals, cubed

1 large marrow, cubed

2 teaspoons lemon juice

2 teaspoons turmeric

1 teaspoon coriander

1 teaspoon chilli flakes

2 teaspoons ginger

2 teaspoons cinnamon

50 g tomato paste

250 ml chicken or vegetable stock

2 tomatoes, cubed


  1. Brown the onion and garlic in a splash of olive oil. Add the brinjals and marrow and fry for about 5 minutes.
  2. Add the lemon juice, turmeric, coriander, chilli, ginger and cinnamon and fry for another 5 minutes.
  3. Finally, add the tomato paste and stock and bring to a boil. Simmer for half an hour.
  4. Serve hot with cold cubed tomatoes.

7 thoughts on “Brinjal and marrow tomato curry

  1. I love curry and brinjal but and that is a big but my family will not eat either. I have to buy curry to get my fix.
    This recipe looks good and easy

    1. I am literally crying right now. I can’t believe you can’t make curry at home. That has to be the saddest thing ever. Susan, please come over for dinner – I’ll make you a thousand curries! 😉

  2. Ek en die gasstoof het mekaar nog nie gevind nie 😉 Die hitte was aanvanklik te hoog en ek het toe helfte van die aftreksel bygegooi terwyl die murgpampoetjie en eiervrug gebraai is. Maar die kombinasie van geure het opgemaak daarvoor, die kerrie het uitmuntend gesmaak!! Gaan dit definitief ‘n paar keer hierdie jaar weer maak 🙂

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